We are introduced, at an early age, to the sweet wondernous of a cookie. From teething cookies to soothe the swollen aching gums of incoming incisors, onto animal crackers purchased in rectangular-shaped boxes bearing a string handle for easy toting by little fingers. Deciding which part of the animal should be eaten first-the trunk of the elephant or the tail of a lion-depended on how hungry one was. Savor each and every one or simply gobble them down as fast as possible.

My next cookie memory would be the ever famous, possibly all-time favorite, the chocolate chip cookie. There is nothing better than to bite into a round circle of baked dough sprinkled with gooey melt-in-your-mouth chocolate. A chocolate chip cookie can dry tears, heal broken hearts, mend scraped knees and elbows and solve sibling arguments. Most of the problems in the world could likely be solved by a properly baked, right out of the oven, chocolate chip cookie. The power of a cookie is underestimated.

I will attempt in the next 365 days to prepare and comment on a year’s worth of different cookies-one for each day. My goal is to share with others my extreme love of cookies-baking them and especially eating them! Feel free to send me your favorite recipe, your earliest cookie memories, or how cookies may have influenced your life. Cookies Rule!

Thursday, September 23, 2010

Cookie Recipe #264 - Cranberry-Orange Pinwheels

Since Fall has now made an appearance, a recipe containing cranberries and oranges seems appropriate. The cranberries are broken into small pieces along with the pecans preventing getting a whole mouthful of cranberry (I'm not a fan of cranberries, but I like these). The coating of a simple orange glaze is my addition.

Ingredients: 1 cup dried cranberries, 1 cup pecans, 1/4 cup packed brown sugar, 1 cu butter, softened, 1 1/2 cups granulated sugar, 1/2 teaspoon baking powder, 1/2 teaspoon salt, 2 eggs, 2 teaspoons finely shredded orange peel, 3 cups all-purpose flour. Glaze: 1 cup sifted powdered sugar, 3-4 tablespoons orange juice (possibly more).

Instructions: For filling, in a food processor bowl or blender bowl combine cranberries, pecans, and brown sugar. Cover and process or blend until cranberries and nuts are finely chopped; set aside.

In a large mixing bowl, beat butter; add granulated sugar, baking powder, and salt, mixing well. Beat in eggs and orange peel until combined. Gradually add flour and mix well. Cover and refrigerate about 1 hour or until easy to handle.

Divide dough in half. Roll half of the dough out on a lightly floured piece of waxed paper or parchment paper into a 10-inch square. Spread half of the filling over the dough square to within 1/2 inch of the edges. Carefully roll up dough, using the waxed paper to lift and guide the roll. Moisten edges with a dab of water; pinch to seal. Wrap in plastic wrap or waxed paper. Repeat with remaining dough and filling. Chill for 2-24 hours or until firm enough to slice.

Preheat oven to 375 degrees. Cut rolls into 1/4-inch slices. Place slices 1 inch apart on ungreased baking sheets. Bake in preheated 375 degree oven 8-10 minutes or until edges are firm and bottoms are lightly browned. Cool on baking sheet for a minute before transferring to wire racks to cool completely.

Make glaze: In small bowl combine powdered sugar and enough orange juice to make of drizzling consistency. Drizzle over each cooled cookie and allow glaze to harden.

Makes about 6 dozen pinwheels.

"Better Homes and Gardens Biggest Book of Cookies", Meredith Corporation, Des Moines, IA, 2003.

Cookies Rule!!!

No comments:

Post a Comment